|Green cabbage head||2 1⁄2 Pound, shredded (Use 1 Medium Sized)|
|Shredded carrot||1 Cup (16 tbs)|
|Green pepper||1⁄2 Medium, finely chopped|
|Finely chopped onion||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄2 Teaspoon|
In large bowl combine cabbage, carrot, green pepper, onion and salt.
Let stand at least 1 hour.
While cabbage stands, mix all dressing ingredients in 1-qt casserole.
Microwave at High 4 to 6 minutes, or until boiling, stirring every other minute.
Continue to boil 1 minute.
Pour over drained cabbage mixture; toss well.
Spoon into three freezer containers.
Label and freeze no longer than 2 weeks.
To serve, remove from one container and place in 1-qt casserole or serving bowl.
Microwave at 50% (Medium) 3 to 6 minutes, or until coleslaw can be broken apart but is still very cold and ice crystals remain, breaking up and stirring once during cooking time.
Let stand 5 to 10 minutes.